2Tbsp olive oil or cooking oil
3 shallots, cut into thin wedges (chopped onion works well here. Think 1/4 cup or so)
1 1/2 t bottled minced garlic (or 3 cloves fresh)
8 cups fresh oyster, crimini or button mushrooms (I use portobella, but feel free to use your favorites)
1/4 cup snipped fresh mixed herbs (such as tarragon, rosemary, basil oregao, and/or parsley) or the equivalent dried herbs
Salt to taste
Pepper to taste
In a large skillet, heat oil over medium-high heat. Add shallots/onion and garlic. Cook and stir for 2 minutes.
Add mushrooms; cook for 6-8 minutes or until mushrooms are tender, stirring occasionally. Stir in herbs, salt and pepper.
This is a reat side dish to almost any beef recipe, but I tend to have it ith the Beef tenederloins in wine sauce, as with the potobellas, it’s an intense dish.
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